EP1269864A1 - Bouillon sous forme de pastilles - Google Patents
Bouillon sous forme de pastilles Download PDFInfo
- Publication number
- EP1269864A1 EP1269864A1 EP01203393A EP01203393A EP1269864A1 EP 1269864 A1 EP1269864 A1 EP 1269864A1 EP 01203393 A EP01203393 A EP 01203393A EP 01203393 A EP01203393 A EP 01203393A EP 1269864 A1 EP1269864 A1 EP 1269864A1
- Authority
- EP
- European Patent Office
- Prior art keywords
- oil
- tablet
- fatty acids
- hard bouillon
- fat
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Withdrawn
Links
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L23/00—Soups; Sauces; Preparation or treatment thereof
- A23L23/10—Soup concentrates, e.g. powders or cakes
Definitions
- the present invention relates to a hard bouillon tablet and to a process for the production of a hard bouillon tablet.
- a conventional way of manufacturing hard bouillon tablets comprises mixing powdered bouillon components with fat and no or only little amounts of oil, and pressing the mix into tablet form.
- a first object of the present invention is to provide a hard bouillon tablet which only or mainly contains oil, especially a healthy oil rich in monounsaturated fatty acids and/or polyunsaturated fatty acids, and no or only little amounts of fat beside non fat conventional bouillon ingredients.
- a second object of the present invention is to provide a hard bouillon tablet which has no or only little fat solidification after rehydratation with hot water when the rehydrated product is getting cold.
- a third object of the present invention is to provide a hard bouillon tablet which has an improved cold water solubility.
- a fourth object of the present invention is to provide a hard bouillon tablet whith an improved, fresh appearance, especially if it comprises garnishes such as dehydrated vegetables and/or herb leafs, for example.
- a fifth object of the present invention is to provide a process for manufacturing such a bouillon tablet.
- a hard bouillon tablet which comprises, in total tablet weight %, from 1 to 20% of an oil and possibly fat, from 4 to 80% of a milled filler, up to 95% of a non milled filler, from 4 to 20% of a stickening agent, and, in total oil and fat weight %, up to 80% or even up to 70%, preferably up to 60% or even up to 50%, more preferably up to 40% or even up to 30%, even more preferably up to 20% or even up to 10%, and still even more preferably up to only 5% fat, as well as optionally spices, flavours, dehydrated vegetables, herb leafs and/or plant extracts.
- the fifth object of the present invention can be met by a process for the production of a hard bouillon tablet, which consists of preparing a dry premix of powdered constituents comprising, in total tablet weight %, from 4 to 80% of a milled filler and up to 95% of a non milled filler, atomising, in total tablet weight %, from 1 to 20% of an oil onto the dry premix while further mixing, optionally adding dehydrated vegetables and/or herb leafs, and tableting the final mixture thus obtained, wherein, in total tablet weight %, from 4 to 20% of a stickening agent and optionally spices, flavours, and/or plant extracts are added to the dry premix or to the mixture of dry premix and oil, and wherein, in total oil and fat weight %, up to 80% or even up to 70%, preferably up to 60% or even up to 50%, more preferably up to 40% or even up to 30%, even more preferably up to 20% or even up to 10%, and still even more preferably up to only 5% fat
- bouillon is to be understood as meaning “bouillon and/or seasoning”.
- hard bouillon tablet means “tablet obtained by pressing a free flowing bouillon powder into a tablet form”.
- oil means “oil or mixture of oils which is liquid at room temperature and which more especially has a solid fat content (SFC) of less than 5% at 20°C”.
- milled filler means "a powdered filler which has been milled to an especially fine granulometry or which has an especially fine granulometry”.
- non milled filler means "a powdered filler which has not been milled to an especially fine granulometry or which does not have an especially fine granulometry".
- the tablet also comprises a milled filler and a stickening agent.
- the present invention also involves a method for improving the nutritional quality of a hard bouillon tablet by at least partially replacing in the hard bouillon tablet, fats which contain trans fatty acids and/or saturated fatty acids with oils rich in monounsaturated fatty acids and/or polyunsaturated fatty acids.
- the present invention further involves a method for reducing consumption of trans fatty acids and/or saturated fatty acids by administering a food product prepared from a hard bouillon tablet in which fats which contain trans fatty acids and/or saturated fatty acids are at least partially replaced with oils rich in monounsaturated fatty acids and/or polyunsaturated fatty acids.
- Such a hard bouillon tablet indeed has no or only little fat solidification after rehydratation with hot water when the rehydrated product is getting cold, and indeed has an improved cold water solubility.
- the present hard bouillon tablet surprisingly appears to have an improved, fresher and nicer appearance than that of a traditional hard bouillon tablet, due to what may be called a natural polish of its surfaces as compared with the rather rough or mat surfaces of a traditional hard bouillon tablet.
- the present invention further involves a method of improving the appearance of a hard bouillon tablet by at least partially replacing fats in the tablet with oils.
- the oil may be any suitable food grade oil, especially a healthy oil such as sunflower oil, safflower oil, olive oil and/or canola oil, for example.
- the fat may be palm fat, palmolein or chicken fat, for example.
- the milled filler may be a milled crystalline ingredient such as salt (sodium chloride), glutamate and/or sugar (sucrose), for example.
- salt sodium chloride
- glutamate glutamate
- sugar sucrose
- It may also be a fine powder of a porous ingredient such as maltodextrin and/or starch, which adsorbs the oil, for example.
- a milled crystalline ingredient may have been milled to fine particles having a mean diameter of from 5 to 80 ⁇ m, for example.
- the mean diameter is defined as a 50% limit (D50) in particle distribution whereby 50% by volume of the particles have a diameter below the 50% limit and 50% by volume of the particles have a diameter above the 50% limit.
- D50 50% limit
- these fine particles also have a span of from 2.0 to 5.0.
- the span is defined as the broadness or width in particle distribution between a 10% limit (D10) and a 90% limit (D90) divided by the mean particle diameter (D50), whereby 10% by volume of the particles have a diameter below the 10% limit and 10% by volume of the particles have a diameter above the 90% limit.
- the so called non milled filler may be a powdered crystalline ingredient such as salt, glutamate and/or sugar which has not been milled to an especially fine granulometry but which comprises particles the mean diameter of which is of from about 100 to about 600 ⁇ m, preferably from about 200 to about 600 ⁇ m and more preferably from about 300 to about 500 ⁇ m, for example.
- the stickening agent may comprise ingredients the addition of which (combined with an adequate increase of the Aw value) may impart a glass transition temperature to the final mixture which may be relatively easily exceeded during tableting.
- ingredients may comprise meat extract, processed flavours and/or maltodextrin, for example.
- the present hard bouillon tablet preferably comprises from 10 to 20% maltodextrin and 0.8 to 1.2% added water.
- This maltodextrin preferably has a DE value of from 10 to 60, more preferably of from 20 to 50, and the Aw value of this hard bouillon tablet preferably is of from 0.3 to 0.5.
- the present process for the production of a hard bouillon tablet consists of preparing a dry premix of powdered constituents comprising, in total tablet weight %, from 4 to 80% of a milled filler and up to 95% of a non milled filler, atomising, in total tablet weight %, from 1 to 20% of an oil onto the dry premix while further mixing, optionally adding dehydrated vegetables and/or herb leafs, and tableting the final mixture thus obtained, wherein, in total tablet weight %, from 4 to 20% of a stickening agent and optionally spices, flavours, and/or plant extracts are added to the dry premix or to the mixture of dry premix and oil, and wherein, in total oil and fat weight %, up to 80% or even up to 70%, preferably up to 60% or even up to 50%, more preferably up to 40% or even up to 30%, even more preferably up to 20% or even up to 10%, and still even more preferably up to only 5% fat are added to the dry premix or to the
- Preparing the premix may be carried out by means of any suitable traditional powder mixer such as a horizontal mixer with plough-shaped heads arranged on its horizontal shaft or a ribbon mixer, for example.
- any suitable traditional powder mixer such as a horizontal mixer with plough-shaped heads arranged on its horizontal shaft or a ribbon mixer, for example.
- the oil may be atomised onto the dry premix through any adequate nozzle such as simple or a binary nozzle, for example. Further mixing preferably is combined with chopping in order to better agglomerate the oil with the milled filler.
- the fat may be added either in solid form to the dry premix or in liquefied form to the oil, for example.
- the added water may be incorporated by emulsification into the oil before atomisation, for example.
- Tableting may be carried out under a pressure of from 10 to 150 bar (1 to 15 MPa), for example.
- a further, special advantage of an embodiment of the present process in which no or only little amounts of fat and only or mainly oil is used is that, in contrast with a conventional process, it is not necessary to ripen the mass which can immediately be tableted.
- the fat in conventional hard bouillon tablets namely has to be cooled and crystallised either before or after adding the rest of the ingredients.
- Embodiments of the hard bouillon tablet and of the process for producing it according to the present invention are illustrated in the following Examples in which the percentages are by weight unless indicated to the contrary.
- the Examples are preceded by a short description of the method used for analysing the particle size of the milled filler.
- the particle size of the milled filler was analysed by means of a laser diffraction particle sizer (MASTERSIZER S, Malvern Instruments Ltd., Malvern/GB), coupled with a fully automated, air pressure controlled dry powder feeder (GMP ultra).
- MASTERSIZER S Malvern Instruments Ltd., Malvern/GB
- GMP ultra fully automated, air pressure controlled dry powder feeder
- a hard, herb bouillon tablet was produced which had the following composition:
- the granulometry of the milled salt was as follows:
- the granulometry of the milled glutamate was as follows:
- the production process comprised the following steps:
- the plant extract solution was emulsified with the olive oil in a high pressure homogenisator.
- the emulsion was atomised on a premix of the powdered ingredients in a ploughshare mixer with chopper.
- the dried herbs were added in the end.
- the hard bouillon tablet thus obtained contained only olive oil, which is a healthy oil rich in monounsaturated fatty acids and/or polyunsaturated fatty acids, and no fat beside the non fat ingredients.
- This tablet had no fat solidification after rehydratation with hot water when it was then getting cold and it also was cold water soluble.
- this tablet had a fresh and nice appearance due to what may be called a natural polish of its surfaces.
- a hard, vegetable bouillon tablet was produced which had the following composition:
- the production process comprised the following steps:
- the solution of plant extract was emulsified with the sunflower oil in a high pressure homogeniser.
- the emulsion was atomised on a premix of the powdered ingredients in a ploughshare mixer with chopper.
- the dried vegetables were added in the end.
- the hard, vegetable bouillon tablet thus obtained contained only sunflower oil, which is a healthy oil rich in monounsaturated fatty acids and/or polyunsaturated fatty acids, and no fat beside the non fat ingredients.
- This tablet had no fat solidification after rehydratation with hot water when it was then getting cold and it also was cold water soluble.
- this tablet had a fresh and nice appearance due to what may be called a natural polish of its surfaces.
- a hard, beef-type bouillon tablet was produced which had the following composition:
- the production process comprised the following steps:
- the 1% additional water was emulsified with the sunflower oil in a fast rotating stirrer.
- the emulsion was atomised on a premix of the powdered ingredients in a ploughshare mixer with chopper.
- the dried herbs were added in the end.
- the hard, beef-type bouillon tablet thus obtained contained only sunflower oil, which is a healthy oil rich in monounsaturated fatty acids and/or polyunsaturated fatty acids, and no fat beside the non fat ingredients.
- This tablet had no fat solidification after rehydratation with hot water when it was then getting cold and it also was cold water soluble.
- this tablet had a fresh and nice appearance due to what may be called a natural polish of its surfaces.
Landscapes
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Seasonings (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Medicinal Preparation (AREA)
- Medicines Containing Plant Substances (AREA)
- Medicines Containing Material From Animals Or Micro-Organisms (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- General Preparation And Processing Of Foods (AREA)
Priority Applications (20)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
EP01203393A EP1269864A1 (fr) | 2001-06-20 | 2001-09-10 | Bouillon sous forme de pastilles |
EP02750984.3A EP1401295B2 (fr) | 2001-06-20 | 2002-05-27 | Bouillon cube dur |
BRPI0210481-4A BRPI0210481B1 (pt) | 2001-06-20 | 2002-05-27 | Tablete de caldo de carne compacto |
IL15908802A IL159088A0 (en) | 2001-06-20 | 2002-05-27 | Hard bouillon tablet |
RU2004101296/13A RU2311091C2 (ru) | 2001-06-20 | 2002-05-27 | Твердая бульонная таблетка и способ ее производства |
PT02750984T PT1401295E (pt) | 2001-06-20 | 2002-05-27 | Tablete de caldo dura. |
AT02750984T ATE362328T1 (de) | 2001-06-20 | 2002-05-27 | Tablettenförmige brühe |
AU2002354695A AU2002354695B2 (en) | 2001-06-20 | 2002-05-27 | Hard bouillon tablet |
CA2449871A CA2449871C (fr) | 2001-06-20 | 2002-05-27 | Bouillon cube dur |
NZ530194A NZ530194A (en) | 2001-06-20 | 2002-05-27 | Hard bouillon tablet and a process for production of a hard bouillon tablet |
PCT/EP2002/005831 WO2003003858A1 (fr) | 2001-06-20 | 2002-05-27 | Bouillon cube dur |
CZ2003-3522A CZ306056B6 (cs) | 2001-06-20 | 2002-05-27 | Tvrdá tableta pro přípravu bujonu |
ES02750984T ES2284894T5 (es) | 2001-06-20 | 2002-05-27 | Tableta de caldo dura |
PL367986A PL209638B1 (pl) | 2001-06-20 | 2002-05-27 | Twarda tabletka bulionowa i/lub przyprawowa i sposób jej wytwarzania |
DE60220162.4T DE60220162T3 (de) | 2001-06-20 | 2002-05-27 | Tablettenförmige brühe |
CNB028123980A CN100515236C (zh) | 2001-06-20 | 2002-05-27 | 硬肉汤片剂 |
BR0210481-4A BR0210481A (pt) | 2001-06-20 | 2002-05-27 | Tablete de caldo de carne compacto |
ARP020102324A AR034535A1 (es) | 2001-06-20 | 2002-06-20 | Tableta de caldo dura |
PE2002000531A PE20030067A1 (es) | 2001-06-20 | 2002-06-20 | Tableta de caldo dura |
IL159088A IL159088A (en) | 2001-06-20 | 2003-11-27 | Hard bouillon tablet |
Applications Claiming Priority (3)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
EP01202380 | 2001-06-20 | ||
EP01202380 | 2001-06-20 | ||
EP01203393A EP1269864A1 (fr) | 2001-06-20 | 2001-09-10 | Bouillon sous forme de pastilles |
Publications (1)
Publication Number | Publication Date |
---|---|
EP1269864A1 true EP1269864A1 (fr) | 2003-01-02 |
Family
ID=26076934
Family Applications (2)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
EP01203393A Withdrawn EP1269864A1 (fr) | 2001-06-20 | 2001-09-10 | Bouillon sous forme de pastilles |
EP02750984.3A Expired - Lifetime EP1401295B2 (fr) | 2001-06-20 | 2002-05-27 | Bouillon cube dur |
Family Applications After (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
EP02750984.3A Expired - Lifetime EP1401295B2 (fr) | 2001-06-20 | 2002-05-27 | Bouillon cube dur |
Country Status (17)
Country | Link |
---|---|
EP (2) | EP1269864A1 (fr) |
CN (1) | CN100515236C (fr) |
AR (1) | AR034535A1 (fr) |
AT (1) | ATE362328T1 (fr) |
AU (1) | AU2002354695B2 (fr) |
BR (2) | BRPI0210481B1 (fr) |
CA (1) | CA2449871C (fr) |
CZ (1) | CZ306056B6 (fr) |
DE (1) | DE60220162T3 (fr) |
ES (1) | ES2284894T5 (fr) |
IL (2) | IL159088A0 (fr) |
NZ (1) | NZ530194A (fr) |
PE (1) | PE20030067A1 (fr) |
PL (1) | PL209638B1 (fr) |
PT (1) | PT1401295E (fr) |
RU (1) | RU2311091C2 (fr) |
WO (1) | WO2003003858A1 (fr) |
Cited By (10)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
WO2004049831A1 (fr) * | 2002-12-02 | 2004-06-17 | Nestec S.A. | Tablette ou cube de bouillon dur |
WO2006063694A1 (fr) * | 2004-12-15 | 2006-06-22 | Unilever N.V. | Procede de production de carres de bouillon ou d'assaisonnement |
WO2006063690A1 (fr) * | 2004-12-14 | 2006-06-22 | Unilever N.V. | Procédé de fabrication de cubes de bouillon ou d'assaisonnement |
WO2007068332A1 (fr) * | 2005-12-12 | 2007-06-21 | Unilever N.V. | Concentré solide pour potages, bouillons, soupes, sauces, plats et accompagnements, garnitures ou assaisonnements et procédés de préparation dudit concentré |
EP1949795A1 (fr) * | 2007-01-17 | 2008-07-30 | Unilever N.V. | Assaisonnement |
ES2310461A1 (es) * | 2006-03-20 | 2009-01-01 | SATOR & FATA, S.L. | Comprimido de sal alimenticia. |
WO2019192960A1 (fr) * | 2018-04-06 | 2019-10-10 | Societe Des Produits Nestle S.A. | Procédé de préparation d'une poudre de sel-amidon ayant des propriétés de liaison |
EP3539389A4 (fr) * | 2017-02-22 | 2019-11-20 | Mizkan Holdings Co., Ltd. | Composition de graisse comprenant des microparticules alimentaires, et procédé de fabrication de celle-ci |
WO2020109173A1 (fr) * | 2018-11-26 | 2020-06-04 | Société des Produits Nestlé S.A. | Tablette de bouillon |
JP2020168019A (ja) * | 2011-12-20 | 2020-10-15 | アール・ジエイ・レイノルズ・タバコ・カンパニー | 溶融性無煙タバコ組成物 |
Families Citing this family (15)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
EP1820409A1 (fr) * | 2006-01-24 | 2007-08-22 | Nestec S.A. | Comprimé de bouillon et/ou épices |
BRPI1006571A2 (pt) * | 2009-04-29 | 2016-08-23 | Akzo Nobel Chemicals Int Bv | processo para preparar um produto de sal contendo cloreto de sódio e no mínimo um aditivo, produtos de sal com baixo teor de sódio, e, uso do produto de sal com baixo teor de sódio |
CN101978900B (zh) * | 2010-08-23 | 2013-02-20 | 张雪峰 | 鱼翅炖品含片及其制备方法 |
EP2651240B1 (fr) | 2010-12-17 | 2014-09-03 | Unilever N.V. | Cube de bouillon |
CA3006159A1 (fr) * | 2015-12-10 | 2017-06-15 | Nestec S.A. | Tablette culinaire d'assaisonnement ou de bouillon |
MX2018012955A (es) * | 2016-04-26 | 2019-03-11 | Unilever Nv | Concentrado salado con forma y procedimiento para su preparacion. |
AU2017288952B2 (en) * | 2016-06-28 | 2021-08-12 | Société des Produits Nestlé S.A. | Hard bouillon tablet |
WO2018029057A1 (fr) * | 2016-08-10 | 2018-02-15 | Nestec S.A. | Graisse de bœuf en poudre |
BR112019004087A2 (pt) * | 2016-10-31 | 2019-05-28 | Nestec Sa | tablete de caldo duro |
CN111542230B (zh) * | 2018-01-24 | 2023-02-17 | 雀巢产品有限公司 | 制备浓缩汤料片剂的方法 |
CN111818810A (zh) * | 2018-04-06 | 2020-10-23 | 雀巢产品有限公司 | 用于制备具有粘结特性的盐-纤维粉末的方法 |
WO2020087083A1 (fr) * | 2018-10-26 | 2020-04-30 | Shoreditch-Son Co., Ltd. | Capsules compactes de nutriments qui se dissolvent dans des solutions liquides et leurs procédés de fabrication |
EP4102995A1 (fr) * | 2020-02-11 | 2022-12-21 | Société des Produits Nestlé S.A. | Procédé de production d'un cube de bouillon |
IL293973A (en) * | 2020-02-11 | 2022-08-01 | Nestle Sa | Boyon tablet |
AR121965A1 (es) | 2020-04-30 | 2022-07-27 | Unilever Ip Holdings B V | Composición para hacer caldos |
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GB1470646A (en) * | 1974-08-21 | 1977-04-14 | Cpc International Inc | Process for producing a dry product for food preparations |
EP0021483A1 (fr) * | 1979-06-13 | 1981-01-07 | THE PROCTER & GAMBLE COMPANY | Composition augmentant l'arôme et procédé pour sa préparation |
EP0764407A2 (fr) * | 1995-09-25 | 1997-03-26 | Cpc International Inc. | Mélange d'assaisonnement pour l'industrie des aliments surgelés |
EP0780058A1 (fr) * | 1995-12-19 | 1997-06-25 | Societe Des Produits Nestle S.A. | Procédé de production d'aliments en poudre |
WO1998012934A1 (fr) * | 1996-09-23 | 1998-04-02 | Societe Des Produits Nestle S.A. | Preparation culinaire moulee |
EP0888723A1 (fr) * | 1997-07-04 | 1999-01-07 | Societe Des Produits Nestle S.A. | Aide culinaire de type bûchette |
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CZ126996A3 (en) * | 1996-05-02 | 1997-11-12 | Josef Palicka | Tablet of vegetables with nutrient and supporting effects on human organism |
EP0888721A1 (fr) * | 1997-07-04 | 1999-01-07 | Societe Des Produits Nestle S.A. | Aide culinaire de type bûchette |
EP0888722A1 (fr) * | 1997-07-04 | 1999-01-07 | Societe Des Produits Nestle S.A. | Aide culinaire de type granité |
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CA2308929C (fr) † | 1999-05-21 | 2008-01-08 | Borden Foods Corporation | Article de bouillon et methode de fabrication |
-
2001
- 2001-09-10 EP EP01203393A patent/EP1269864A1/fr not_active Withdrawn
-
2002
- 2002-05-27 CA CA2449871A patent/CA2449871C/fr not_active Expired - Lifetime
- 2002-05-27 BR BRPI0210481-4A patent/BRPI0210481B1/pt unknown
- 2002-05-27 ES ES02750984T patent/ES2284894T5/es not_active Expired - Lifetime
- 2002-05-27 CZ CZ2003-3522A patent/CZ306056B6/cs not_active IP Right Cessation
- 2002-05-27 EP EP02750984.3A patent/EP1401295B2/fr not_active Expired - Lifetime
- 2002-05-27 PT PT02750984T patent/PT1401295E/pt unknown
- 2002-05-27 IL IL15908802A patent/IL159088A0/xx active IP Right Grant
- 2002-05-27 RU RU2004101296/13A patent/RU2311091C2/ru active
- 2002-05-27 DE DE60220162.4T patent/DE60220162T3/de not_active Expired - Lifetime
- 2002-05-27 WO PCT/EP2002/005831 patent/WO2003003858A1/fr active IP Right Grant
- 2002-05-27 NZ NZ530194A patent/NZ530194A/en not_active IP Right Cessation
- 2002-05-27 AU AU2002354695A patent/AU2002354695B2/en not_active Ceased
- 2002-05-27 PL PL367986A patent/PL209638B1/pl unknown
- 2002-05-27 AT AT02750984T patent/ATE362328T1/de active
- 2002-05-27 BR BR0210481-4A patent/BR0210481A/pt not_active IP Right Cessation
- 2002-05-27 CN CNB028123980A patent/CN100515236C/zh not_active Expired - Lifetime
- 2002-06-20 PE PE2002000531A patent/PE20030067A1/es not_active Application Discontinuation
- 2002-06-20 AR ARP020102324A patent/AR034535A1/es active IP Right Grant
-
2003
- 2003-11-27 IL IL159088A patent/IL159088A/en unknown
Patent Citations (6)
Publication number | Priority date | Publication date | Assignee | Title |
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GB1470646A (en) * | 1974-08-21 | 1977-04-14 | Cpc International Inc | Process for producing a dry product for food preparations |
EP0021483A1 (fr) * | 1979-06-13 | 1981-01-07 | THE PROCTER & GAMBLE COMPANY | Composition augmentant l'arôme et procédé pour sa préparation |
EP0764407A2 (fr) * | 1995-09-25 | 1997-03-26 | Cpc International Inc. | Mélange d'assaisonnement pour l'industrie des aliments surgelés |
EP0780058A1 (fr) * | 1995-12-19 | 1997-06-25 | Societe Des Produits Nestle S.A. | Procédé de production d'aliments en poudre |
WO1998012934A1 (fr) * | 1996-09-23 | 1998-04-02 | Societe Des Produits Nestle S.A. | Preparation culinaire moulee |
EP0888723A1 (fr) * | 1997-07-04 | 1999-01-07 | Societe Des Produits Nestle S.A. | Aide culinaire de type bûchette |
Cited By (14)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
WO2004049831A1 (fr) * | 2002-12-02 | 2004-06-17 | Nestec S.A. | Tablette ou cube de bouillon dur |
WO2006063690A1 (fr) * | 2004-12-14 | 2006-06-22 | Unilever N.V. | Procédé de fabrication de cubes de bouillon ou d'assaisonnement |
AU2005315984B2 (en) * | 2004-12-14 | 2009-12-24 | Unilever Plc | Process for making bouillon or seasoning cubes |
AU2005315899B2 (en) * | 2004-12-15 | 2009-12-03 | Unilever Plc | Process for making bouillon or seasoning cubes |
WO2006063694A1 (fr) * | 2004-12-15 | 2006-06-22 | Unilever N.V. | Procede de production de carres de bouillon ou d'assaisonnement |
AU2005315899B9 (en) * | 2004-12-15 | 2009-12-17 | Unilever Plc | Process for making bouillon or seasoning cubes |
WO2007068332A1 (fr) * | 2005-12-12 | 2007-06-21 | Unilever N.V. | Concentré solide pour potages, bouillons, soupes, sauces, plats et accompagnements, garnitures ou assaisonnements et procédés de préparation dudit concentré |
EP1965662B1 (fr) | 2005-12-12 | 2015-03-04 | Unilever N.V. | Concentré solide pour potages, bouillons, soupes, sauces, plats et accompagnements, garnitures ou assaisonnements et procédés de préparation dudit concentré |
ES2310461A1 (es) * | 2006-03-20 | 2009-01-01 | SATOR & FATA, S.L. | Comprimido de sal alimenticia. |
EP1949795A1 (fr) * | 2007-01-17 | 2008-07-30 | Unilever N.V. | Assaisonnement |
JP2020168019A (ja) * | 2011-12-20 | 2020-10-15 | アール・ジエイ・レイノルズ・タバコ・カンパニー | 溶融性無煙タバコ組成物 |
EP3539389A4 (fr) * | 2017-02-22 | 2019-11-20 | Mizkan Holdings Co., Ltd. | Composition de graisse comprenant des microparticules alimentaires, et procédé de fabrication de celle-ci |
WO2019192960A1 (fr) * | 2018-04-06 | 2019-10-10 | Societe Des Produits Nestle S.A. | Procédé de préparation d'une poudre de sel-amidon ayant des propriétés de liaison |
WO2020109173A1 (fr) * | 2018-11-26 | 2020-06-04 | Société des Produits Nestlé S.A. | Tablette de bouillon |
Also Published As
Publication number | Publication date |
---|---|
BR0210481A (pt) | 2004-08-10 |
CZ306056B6 (cs) | 2016-07-20 |
AR034535A1 (es) | 2004-02-25 |
RU2004101296A (ru) | 2005-05-10 |
DE60220162T2 (de) | 2008-02-14 |
PL367986A1 (en) | 2005-03-21 |
EP1401295B2 (fr) | 2018-09-26 |
AU2002354695B2 (en) | 2007-06-07 |
BRPI0210481B1 (pt) | 2018-02-06 |
CN100515236C (zh) | 2009-07-22 |
CZ20033522A3 (en) | 2004-04-14 |
NZ530194A (en) | 2006-04-28 |
PL209638B1 (pl) | 2011-09-30 |
RU2311091C2 (ru) | 2007-11-27 |
EP1401295A1 (fr) | 2004-03-31 |
ES2284894T3 (es) | 2007-11-16 |
CN1518418A (zh) | 2004-08-04 |
CA2449871A1 (fr) | 2003-01-16 |
EP1401295B1 (fr) | 2007-05-16 |
CA2449871C (fr) | 2011-07-05 |
ATE362328T1 (de) | 2007-06-15 |
IL159088A (en) | 2006-08-01 |
DE60220162D1 (de) | 2007-06-28 |
PE20030067A1 (es) | 2003-03-13 |
WO2003003858A1 (fr) | 2003-01-16 |
ES2284894T5 (es) | 2019-02-05 |
PT1401295E (pt) | 2007-05-31 |
DE60220162T3 (de) | 2019-02-21 |
IL159088A0 (en) | 2004-05-12 |
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